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Ultimate Monterey Chicken Spaghetti Recipe - Cheesy Baked Pasta Dinner

This ultimate Monterey chicken spaghetti combines tender chicken, al dente pasta, and a rich, creamy cheese sauce that bakes to golden perfection. It's a versatile comfort food that can be customized with your favorite vegetables or different cheese blends, making it perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz spaghetti noodles
  • 2 cups cooked chicken, shredded or diced
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup cream cheese, softened
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
  3. Add diced bell pepper and cook for 2-3 minutes until slightly softened. Stir in the cooked chicken and season with Italian seasoning, paprika, salt, and pepper.
  4. Reduce heat to low and add cream cheese, stirring until melted and combined with the chicken mixture. Gradually pour in milk and chicken broth, stirring continuously until you have a smooth sauce.
  5. Combine the cooked spaghetti with the chicken sauce mixture, tossing until all noodles are evenly coated. Stir in 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
  6. Transfer the mixture to a greased 9x13 inch baking dish. Top with remaining cheeses, spreading evenly across the surface.
  7. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown. For extra browning, you can broil for the last 2-3 minutes.
  8. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Use freshly shredded cheese instead of pre-shredded for a creamier sauce. Rotisserie chicken works perfectly if short on time. Can be prepared ahead and refrigerated before baking - add extra 5-10 minutes baking time.